Vegan Raspberry Rose Cheesecake Jars

Vegan, Gluten Free Raspberry Rose Cheesecake Jars made with real wholesome ingredients

Vegan Raspberry Rose Cheesecake Jars-FOLLOW OUR PASSION

HAPPY MONDAY BEEBS..!! I know that it is totally contradicting of me to share this gorgeous, mouthwatering raspberry rose cheesecake jars when I’m on the mind body green no sugar challenge this week, but I couldn’t not share this with you.

PLUS since raspberries are on SALEEEE right now at Whole Foods it made it the perfect time to say, make some cheesecake, vegan, raspberry rose cheesecake.


I made it last week and have been dying to share this with youuuuu. It’s one of those desserts that I can’t believe I made. I have the biggest sweet tooth, likeee HUGE sweet tooth and I tend to lean more towards cookies, or muffins okay and brownies, let’s be honest I have covered most desserts but I tend to stay away from raw desserts because every time I have attempted to make a dairy free filling, it doesn’t come out right.

Its either too coconutty, or I don’t know.

Then last week I mastered the perfect recipe.

I mean this stuff is CREAMY and lemony, and not too sweet.

PLUS. No guilt trips here about wanting to lick the jar clean.

I made these in jars because then I can take them on the go with me, and honestly who doesn’t love to travel with their own dessert.

On the go healthy, tasty af cheesecake. It should totally be a thing.

OH best part is there are only 10 ingredients in this crazy good raspberry cheesecake.

I KNOW, pretty freaking awesome.

Oh and since we are in the plant based bubble, babes you can also give your four legged friends the same veggie based food by using Simple Wag a vegan dog food. YAY!

Vegan Raspberry Rose Cheesecake Jars-FOLLOW OUR PASSION



1 1/2 cup of raw, soaked cashews, see note

1/4 cup of lemon juice

1 tablespoons of lemon zest

1/2 cup of maple syrup

1 tablespoon of vanilla extract

1 tablespoon of rose water

1/2 cup of full fat coconut milk, see note


1/2 cup of almonds + 1/2 cup of walnuts

3/4 cup of pitted dates

raspberries to top


In a food processor or blender add the pitted dates, walnuts and almonds. Pulse until you have a crumbly texture, and you can form a ball. Remove and divide between the jars equally. Press down lightly, you want it to look pretty rustic.


In a food processor or blender add all the ingredients for the filling and blend on high until very smooth. Pour into the jars that already have the crust.

Then top with the raspberries and cover with lid.

Place in the fridge for at least four hours or overnight.

Enjoy and no judgement over here if you wanna lick the jars clean.


soak the cashews in room temperature water overnight.

place the can of full fat coconut milk into the fridge overnight, when ready carefully remove it and open it. Take the thick part and use in the recipe, the water that is left you can use it for something else like smoothies or rice.

Vegan Raspberry Rose Cheesecake Jars-FOLLOW OUR PASSION

Thank you Whole Foods Market for Sponsoring this post, I really adore working with companies that follow the same mindset and values as Follow Our Passion does. 

Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

  1. Oh yummy! It looks so beautifully creamy but still pretty healthy. I have to say that we love raspberries here and I can’t wait until we can go and pick some ourselves. My favourite recipe growing up was my mum’s raspberry cheesecake and although it was quite different to these little pots, this post has made me crave it again!

  2. I am not vegan but I really like try vegan recipes! This recipe sounds amazing! I love cheesecake so definitely gonna have to try it! And it looks so cute in those little jars 🙂

  3. I can’t help myself when berries go on sale too haha so I totally get it. That looks so creamy and delicious! It’s perfect for the warm summer weather we’ve been having.

  4. Cheesecake in a jar!?!? Yes please!! I love that you don’t actually use any dairy either, makes this a winning dessert for a lactose intolerant person like myself! YUM

  5. This reminds me of a neighbor we had in the last place we lived here in San Diego. He had a little garden with raspberries in his back yard and he’ll tell me to fill free to pick them. I would love to try your recipe with my former neighbor’s raspberries.

  6. Cashews! Now that is very interesting. I have several friends who are dairy-free, but would love to be able to have a dessert like this. I love what went into this, and fresh raspberries are one of my favorite fruits.

  7. I love little individual desserts in jars! I like the built in portion control. Plus, raspberries are just such perfect little bites. I also think pitted dates in the crust is brilliant!

  8. I’m not a vegan but this sure looks good! So creamy! I have always wanted to try vegan desserts like this. I will have to put it on my to do list and make this soon! Thanks for sharing!

    1. Hope you give it a try April. My brother who isn’t dairy free LOVED it and couldn’t tell it was vegan at all.

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